Sweetened coconut available at grocery stores often has a stale flavour but moist texture. Freshly grated coconut or unsweetened packaged coconut lacks the cloying sweetness, but it is also drier. This texture difference comes from the sweetened coconut's processing, which requires it to soak in corn syrup, adding sweetness and moisture. Taking this and the added sugar into account, you can more accurately replace the sweetened coconut in your recipe with unsweetened.
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Things you need
- Unsweetened coconut
Soak the unsweetened coconut in milk for 30 minutes to add moisture to it.
Drain the coconut and pat dry on paper towels.
Add the unsweetened coconut to your recipe.
Increase the amount of sugar added to the recipe by 2 tsp sugar per cup of unsweetened coconut used.
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